1.

Stir-fry diced onion and carrot with olive oil until fragrant, and the onion softens.

2.

The beef is washed, cut into small pieces, poured into the pot, and continue to stir fry.

3.

Until the beef becomes discolored, pour in the red wine and cover it for a while, then open the cover to remove the fishy smell.

4.

Pour in tomatoes, blanch the tomatoes in advance, peel them, cut them into small pieces, and stir-fry them with beef. It is best to stir-fry the tomatoes until they are soft and rotten.

5.

Add tomato sauce and stir well.

6.

Add clear water, add fragrant leaves and rosemary, boil and simmer for 30 minutes.

7.

Continue to pour potatoes, cabbage and celery (all ingredients need to be washed and diced, so they will not be shown one by one because of many ingredients), and continue to cook for 30 minutes. If you don't like soft and rotten vegetables, you can put them later, but the potatoes must be boiled.

8.

Flour is fried in the pot until it becomes discolored for use, and some are fried into oil surface, which technically tests the heat and is easy to paste.

9.

When the beef is soft and rotten, pour in shredded red sausage and shredded cheese, stir and boil, then season with salt.

10.

Stir-fried flour with water to make batter, slowly pour it into the soup, and stir constantly to make the soup thicker. The amount of batter can be based on your preference for the concentration of soup, but you don't need to add fried flour batter if you don't like the thick soup.

1 1.

Finally, sprinkle with black pepper